Question:
According to the FSSAI standards, what is the maximum permissible limit of aspartame in Burfi?
According to the FSSAI standards, what is the maximum permissible limit of aspartame in Burfi?
Show Hint
FSSAI limits the concentration of aspartame in traditional Indian sweets (including Burfi and Peda) to a maximum of 200 ppm.
Updated On: Aug 7, 2026
- 100 ppm
- 200 ppm
- 300 ppm
- 500 ppm
Show Solution
Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Aspartame is an artificial, non-nutritive sweetener that is approximately 200 times sweeter than sucrose.
FSSAI regulates the use of artificial sweeteners in traditional Indian dairy sweets (mithai) like Burfi to prevent excessive intake.
Step 2: Detailed Explanation:
Traditional Indian milk sweets like Burfi, Peda, and Rasgulla are historically made with sucrose (sugar).
To cater to diabetic and calorie-conscious consumers, FSSAI allows the substitution of sucrose with permitted artificial sweeteners.
Under FSSAI food additive regulations, the use of aspartame in traditional sweets like Burfi is permitted, but its concentration is restricted.
The maximum permissible limit of aspartame in Burfi is established at 200 ppm (mg/kg).
This limit ensures that the sweet achieves the desired sweetness profile safely, without exceeding the Acceptable Daily Intake (ADI) of the consumer.
Step 3: Final Answer
The correct option is (B).
Aspartame is an artificial, non-nutritive sweetener that is approximately 200 times sweeter than sucrose.
FSSAI regulates the use of artificial sweeteners in traditional Indian dairy sweets (mithai) like Burfi to prevent excessive intake.
Step 2: Detailed Explanation:
Traditional Indian milk sweets like Burfi, Peda, and Rasgulla are historically made with sucrose (sugar).
To cater to diabetic and calorie-conscious consumers, FSSAI allows the substitution of sucrose with permitted artificial sweeteners.
Under FSSAI food additive regulations, the use of aspartame in traditional sweets like Burfi is permitted, but its concentration is restricted.
The maximum permissible limit of aspartame in Burfi is established at 200 ppm (mg/kg).
This limit ensures that the sweet achieves the desired sweetness profile safely, without exceeding the Acceptable Daily Intake (ADI) of the consumer.
Step 3: Final Answer
The correct option is (B).
Was this answer helpful?
0
0
Top ICAR AIEEA Dairy Technology Questions
- As per legal standards (FSSR, 2011), the acidity (%LA) of chakka should not be more than:
- Which of the following food additive is permitted as preservative in paneer?
- Given below are four statements:
Statement (I) : Homogenisation breaks down fat globules in milk into smaller entities.
Statement (II) : Homogenisation breaks down fat globules and casein micelles in milk into smaller entities.
Statement (III) : Homogenisation slightly increases viscosity of milk.
Statement (IV) : Homogenisation improves the appearance of milk.
In light of the above statements, choose the most appropriate answer from the options given below. - With regard to temperature of operation, place the following unit operations in sequence in an increasing order of temperature:
(i) Sterilisation
(ii) Thermisation
(iii) Homogenisation
(iv) Bactofugation and
(v) HTST pasteurization.
Choose the correct answer from the options given below : - “Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?
View More Questions
Top ICAR AIEEA Heat Transfer and Unit Operations Questions
- With regard to temperature of operation, place the following unit operations in sequence in an increasing order of temperature:
(i) Sterilisation
(ii) Thermisation
(iii) Homogenisation
(iv) Bactofugation and
(v) HTST pasteurization.
Choose the correct answer from the options given below : - Match List-I with List-II
\begin{tabular{ll} List-I (Name of Process) & List-II (Temperature/time)
(A) Pasteurization & (I) \(60\ ^\circ\text{C}\) no hold
(B) Sterilisation & (II) \(55-60\ ^\circ\text{C}\) no hold
(C) Homogenisation & (III) \(72\ ^\circ\text{C}\) 15 sec
(D) Bactofugation & (IV) \(118\ ^\circ\text{C}\) 15min
Choose the correct answer from the options given below : - In falling film milk evaporator, the temperature difference between milk and steam should be approximately around :
- Indirect UHT treatment can be done using which of the following methods ?
- Which of the following value is related to sterilization process ?
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions